Cite
HARVARD Citation
Bourré, L. et al. (2019). Effect of dry and steam heating on the functional and bread baking properties of yellow pea and navy bean flours. Cereal chemistry. 96 (6), pp. 1079-1092. [Online].
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Bourré, L. et al. (2019). Effect of dry and steam heating on the functional and bread baking properties of yellow pea and navy bean flours. Cereal chemistry. 96 (6), pp. 1079-1092. [Online].